In addition to storage, Chef Josh had some good tips about how to use all of the cabbage relatives we’ll be getting in our shares. His suggestion: think of the ways that all different cultures prepare their native cabbage, and then prepare whatever cabbage-y thing you got that week in that style. For example, think about sauerkraut, kimchi, or coleslaw. Why not prepare a non-traditional green in one of those styles? Josh particularly recommended using the stalks of broccoli in coleslaw. Anyone out there have any favorites?